Indian-Style Trout Curry
A rich and creamy trout curry made with ginger, red rice, and a hint of butter, served with warm naan bread.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
hard
Ingredients
Step-by-Step
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for 2 minutes, stirring frequently, until fragrant.
Add the tomato paste, ground cumin, ground coriander, and garam masala. Stir to combine and cook for 1 minute.
Carefully add the cubed trout and heavy cream to the skillet. Gently stir to coat the fish in the spiced sauce. Bring the mixture to a simmer and cook for 10 minutes, or until the trout is cooked through and flakes easily with a fork.
Remove the skillet from heat and stir in the chopped cilantro and salt to taste. Serve the Indian-style trout curry immediately with warm naan bread.